Cheese

Cheese

Contributors in Cheese

Cheese

Abbaye de Citeaux is a soft, washed rind french cheese. It is very soft and has little stinky flavour. It is milder than other washed-rind cheeses. The cheese is made from the milk of cow at Abbaye, ...

Abbaye du Mont des Cats

Dairy products; Cheese

This cheese requires the same production methods as "Port du Salut". It has been produced in the north of France since 1890 by the monks from an abbey near the town of Godewaersvelde (meaning God's ...

abertam

Dairy products; Cheese

Traditional, farmhouse, hard cheese made from sheep's milk. It has a shape of irregular ball with thin, yellow to orange, natural rind. It is used as a table cheese or for melting. Abertam is made in ...

abondance

Dairy products; Cheese

This medium-sized mountain cheese from Haute Savoie in the Rhone-Alpes (france) is produced using milk from cows of Abondance, Montbeliard and Tarine. The cheese has a strong smell and a distinct and ...

castellano

Dairy products; Cheese

Castellano is a traditional, creamery, unpasteurized, hard cheese of either round or half cylinder shape. The fresh curds are drained in special, plastic hoops, which have zigzag marks on the rind. ...

dunbarra

Dairy products; Cheese

A soft, creamy, Irish cheese. It's white rind is edible. It is relatively new cheese but has already won a few prizes

cornish pepper

Dairy products; Cheese

Round English cheese made from cow's milk. This cheese is produced by Lynher Valley Dairy. Cornish Pepper is a rich, moist cream cheese sprinkled with cracked peppercorns. The cheese ripens in four ...